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Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat
Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings w...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429285/ https://www.ncbi.nlm.nih.gov/pubmed/30857155 http://dx.doi.org/10.3390/ijms20051184 |
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author | Feng, Zhibiao Li, Lele Wang, Qiannan Wu, Guangxin Liu, Chunhong Jiang, Bin Xu, Jing |
author_facet | Feng, Zhibiao Li, Lele Wang, Qiannan Wu, Guangxin Liu, Chunhong Jiang, Bin Xu, Jing |
author_sort | Feng, Zhibiao |
collection | PubMed |
description | Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat. |
format | Online Article Text |
id | pubmed-6429285 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-64292852019-04-10 Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat Feng, Zhibiao Li, Lele Wang, Qiannan Wu, Guangxin Liu, Chunhong Jiang, Bin Xu, Jing Int J Mol Sci Article Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat. MDPI 2019-03-08 /pmc/articles/PMC6429285/ /pubmed/30857155 http://dx.doi.org/10.3390/ijms20051184 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Feng, Zhibiao Li, Lele Wang, Qiannan Wu, Guangxin Liu, Chunhong Jiang, Bin Xu, Jing Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat |
title | Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat |
title_full | Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat |
title_fullStr | Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat |
title_full_unstemmed | Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat |
title_short | Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat |
title_sort | effect of antioxidant and antimicrobial coating based on whey protein nanofibrils with tio(2) nanotubes on the quality and shelf life of chilled meat |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429285/ https://www.ncbi.nlm.nih.gov/pubmed/30857155 http://dx.doi.org/10.3390/ijms20051184 |
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